Wednesday, March 13, 2013

Peanutbutter Cup Spooner

& Choco-Mint Shake


These two silky and satisfying snacks were well worth the effort of putting together, and either would be good enough to use as a dessert in of itself!

Peanut-Butter Cup Spooner:
Just digging in...
The base of this recipe was "Skinny Chocolate", found in the book Trim Healthy Mama.  I just added some peanut butter and a good bit of cream and 'viola!

  • 1/4 cup coconut oil
  • 2 Tbs. unsweetened cocoa powder
  • A few shakes of NuNaturals
  • As much cream as you'd like
  • A splash of vanilla
  • 1 1/2 Tbs. natural sugar-free peanut butter
  1. Make sure the coconut oil is a liquid.  It solidifies at 78°F so chances are you'll have to warm it some at this time of year.  
  2. Once the coconut oil is completely melted, mix in the cocoa powder thoroughly until no lumps can be found.  Unless you like lumps of unsweetened cocoa powder.  In that case just skip stirring move on to the next step.
  3. Add your sweetener until it satisfies your sweet tooth.  It will probably take several tries.
  4. Add the vanilla.
  5. Add the cream in small amounts until it looks like milk chocolate.  Or stop sooner if you prefer darker chocolate.
  6. Now add the peanut butter and stir until smooth.
  7. You can eat it at this point or chill until desired texture is achieved.  Pictured above is the dessert after being frozen for an hour.  This recipe makes two servings.

Frosty Choco-Mint Shake:
You might want a spoon.
Though not visible in the picture above, this shake has a beautiful creamy texture below the toppings, with an appetizing green hinting at the minty goodness inside.

  • 1 1/2 cups almond milk
  • 2 Tbs. cream
  • A few shakes of NuNaturals
  • A splash of vanilla
  • 2 - 4 drops of peppermint extract, depending on your tastes
  • Green food coloring
  • 10 ice cubes
  • Skinny Chocolate as found in Trim Healthy Mama or above, stopping at step 4 or 5
  • Whipped Cream
  1. Mix the first six ingredients in a container with high edges.  I used a glass quart jar.
  2. Add ice.
  3. Using an immersion blender (you do have one, don't you?) chop all the ice into small chunks.  Alternatively, you could use a regular blender, but I don't have one of those so I can't guarantee it will work.
  4. Pour into a glass, mug, canteen, or whatever it will be served in.
  5. Top generously with whipped cream.
  6. Drizzle on chocolate.  It must be soft for this step, so it's best if made fresh.  This recipe makes two servings.
Both of these treats have a lot of fat in them, but basically no carbs.  This means they fit with "S" style meals for Trim Healthy Mamas or Pro/Fats for Sommersizing.


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